No-Bake Infused Peanut Butter Cups
Peanut butter cups are the perfect no-bake edible because a muffin tin does the dosing for you: twelve identical wells, one evenly-whisked filling, twelve identical cups. The only heat is a gentle chocolate melt, well below anything that threatens potency.
By Canabee Kitchen
Photo by Skyler Ewing on Unsplash
Ingredients
Makes 12 servings, about 60 mg THC in the whole batch
Instructions
- 1
Line
Set twelve paper liners in a muffin tin. Liners matter: they are what makes every cup the same size, and same size means same milligrams.
3 min - 2
Bottom shells
Melt half the chocolate with the plain coconut oil in short microwave bursts, stirring between. Spoon a thin layer into each liner and freeze ten minutes.
15 min - 3
Whisk the dosed filling
Whisk peanut butter, melted infused coconut oil, maple syrup, and salt until completely smooth. Whisk longer than feels necessary — even filling is even dosing.
- 4
Fill and cap
Divide the filling evenly across the cups with a tablespoon measure, then melt the remaining chocolate and spoon it over to seal.
10 min - 5
Set
Sprinkle with flaky salt and freeze until firm, about an hour. Store in the fridge in a labelled container.
1 hr
Tips from the kitchen
- Use a level tablespoon for the filling in every cup and the batch maths stays honest.
- Label the container with mg per cup. These look exactly like the unmedicated kind.
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Read next
The technique and the math behind this recipe.
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